Rohit Ghai’s mango and pineapple cake
unsalted butter 100g, plus greater to grease the cake tin
floor almonds 110g
simple flour 50g
salt ¼ tsp
baking powder 1 Tsp
pineapple flesh 65g, sliced
ripe mango 65g, chopped
Preheat the oven to 160C/gas mark 3. Grease a 15cm diameter x 7.5cm deep round cake tin with non-stick spray or some unsalted butter.
Beat the butter and sugar collectively till creamy. Add the eggs and beat again until smooth. Add the floor almonds and blend once more.
Add the flour, salt, and baking powder and gently fold to mix well. Make positive no streaks of flour continue to be within the batter – you ought to have a reasonably thick batter, that is best.
Transfer to the greased cake tin and press down gently. Arrange the sliced pineapple and mango on a pinnacle.
Bake within the preheated oven for 35-40 minutes. The edges will begin to brown, and the pineapple and mango will shrivel a chunk, and the cake will upward push very slightly. When a skewer inserted inside the center comes out moist but with no batter sticking to it, you are performed.
Let the cake cool in the pan for approximately 20 mins after gently invert onto a cooling rack. Cool completely earlier than reducing. Best served inside two days of baking.
Russell Norman’s olive oil cake
It can also appear counterintuitive to bake a cake using an aspect so firmly related to savory dishes. Still, olive oil cake is a regular traditional that feels pretty Italian. It’s a scrumptious alternative to butter-primarily based cakes and has an instead grown-up flavor profile. However, this may exchange dramatically depending on the sort of olive oil which you use. It is going without pronouncing which you need to use the nice pleasant olive oil you could get; however, grassy, peppery oils don’t lend themselves thoroughly to this cake. Look for an oil that has floral, herby, or fruity notes alternatively.
Because it’s far made with oil in preference to butter, this cake keeps well wet for a great few days.
more virgin olive oil 320ml
caster sugar 300g
massive eggs 4
high-quality salt ½ tsp
vanilla extract 1 tsp
whole milk 250ml
lemon juice and zest of one
orange juice and zest of
baking powder 2 Tsp
‘00’ flour 350g
Use a little olive oil to oil a 24cm cake tin and line the bottom with greaseproof paper. Preheat the oven to 180C/gasoline mark 4.
Put the sugar, eggs, salt, and vanilla extract into a massive blending bowl and beat until light and fluffy. Using a timber spoon, slowly stir in the olive oil, milk, lemon juice, and orange juice. Add the two zests. In a separate bowl, blend the baking powder into the flour, and whilst combined, fold into the olive oil aggregate until smooth.
Pour the combination into the greased tin and place inside the oven for about 45 minutes till the pinnacle feels springy, a skewer comes out clean whilst inserted into the center, and the cake is golden brown.
Cool on a wire rack and serve warm, generous slices with a candy wine, or revel in cold the following day with espresso.
Jacob Kenedy’s ideal affogato
Drowned, that’s what affogato approach gelato. A conventional affogato is vanilla, or custard, gelato with a robust double espresso poured over it. However, I prefer hazelnut gelato and black warm chocolate (bittersweet 70% cocoa chocolate melted in a scant quantity of water barely sufficient to cover it). Alcohol, of a path, is a fantastic option for drownings: sambuca, whiskey, darkish rum, grappa, or amaretto. They’re all top ways to head.
There are 4 secrets to a successful drowning. First, select flavors that move together vanilla or hazelnut ices with espresso; vanilla, raspberry, espresso or coconut ices with chocolate, etc. Use ice-cream or gelato; that’s now not too bloodless. Take it from the freezer a chunk before scooping as tough ice-cream in the liquid is tough to devour. If you’re the use of espresso, it ought to be the right coffee. Finally, do the drowning on the table, so the ice-cream doesn’t have time to melt an excessive amount.